But I am glad I did it. I am much happier that Brother Rozzan recipes are always be my favorite pages when it comes to layered cake. Thank you BR:). And have to admit that the amount of butter and eggs in the recipe, can sometimes give a part of me a heart attack (for the result of being an aerobic instructor before:p) but the other part of me, could not resist the crazy rich, aromatic and eggy cake and now WHAT??? With additional of 250gm cream cheese and goat milk powder???:) LOL.
Ok, don't bother my uneven layers because it taste better than the look.
I wrongly count the scoop everytime I did the layer, hmmm...I am getting older, I know;p.
450 gm butter
250 gm Philadelphia cream cheese (Kraft brand)
1 tbsp ovalette
150 gm sugar-I reduced to 130gm
1 can (about 400 grams) sweetened condensed milk
300 gm of flour Hong Kong-I used superfine flour
100 gm Horlick-I used 100gm goat milk powder
180 grams of strawberry jam (reduced sugar, less sweet)
1 teaspoon strawberry essence
some red / pink
Beat butter, cream cheese and ovalette until smooth. Add sugar scoop by scoop and continue to beat until fluffy. Add the eggs one-piece at a time and continue to beat until fluffy and smooth. Next, pour the milk. Beat for a while. Then, lower the mixer speed and add flour and horlicks. Mix well.
Divide dough into two parts. One is left plain and the other one added strawberry jam, strawberry essence and red coloring.
Take 2 scoops of plain dough and spread evenly in cake pan. Used bottom grill set oven to cooked. As for second layer to the end, change to top grill set oven. Take 2 scoops of plain dough again and flatten him on the first layer above. For the third layer, take 2 scoops of strawberry mixture and spread evenly over second layer. Do this until the finish.